Thursday, November 15, 2012

Spaghetti Pizza

Here's an interesting blend of two of my favorite dishes - pizza and spaghetti.   Basically, the crust is replaced by baked whole grain spaghetti and topped with your favorite pizza toppings (or in this case, my favorites - pepperoni and olives!).  But wait, it gets better!  It's also a WW recipe, only 8 points per serving! (makes 10 servings)  Like most baked pasta dishes, it just keeps getting better with time, which means delicious, healthy leftovers for lunch, too!

Spaghetti Pizza

- olive oil cooking spray (to grease the pan)
- 1 box whole wheat spaghetti
- 2 large egg whites
- 1 large egg
- 2/3 c. skim milk
- 1 t. garlic powder
- 1/2 t. salt
- 1 1/2 t. dried oregano
- 2 T. basil (dried or from a tube, 1/4 if using fresh)
- 1 1/4 c. shredded part-skim mozzarella cheese, divided
- 32 oz. bottle spaghetti sauce
- dash of hot sauce, optional
- 2 oz. pepperoni, chopped or sliced (about 1/2 c.)
- 1/4 c. sliced black olives
- 2 T. sliced green olives
(again, toppings are completely up to you, but may affect WW point values)


1.  Preheat oven to 400 degrees.  Spray 9x13" baking dish with cooking spray, set aside.  Break spaghetti into pieces, cook according to package directions, then drain and set aside to cool.

2.  Meanwhile, beat egg whites and 1 whole egg until frothy.  Stir in milk, spices, and 1/3 of the mozzarella cheese.

3.  Add cooked spaghetti and stir to combine.  Spread spaghetti mixture evenly in the bottom of the prepared baking dish.  Bake for 15 minutes, then remove and reduce oven temperature to 350 degrees.

4.  Pour pasta sauce over the spaghetti, spread to form an even layer.  Add a splash of hot sauce, if desired.  Top with remaining mozzarella cheese and desired pizza toppings.

by cutting the pepperoni into smaller pieces,
you can use less and still have enough for the whole dish

again with my olive obsession...

5.  Bake for 30 minutes, until cheese melts and pasta is heated through.  Makes 10 servings.

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